Dahi aloo recipe/Yogurt-based potato curry is one of the simplest potato-based Indian no onion-no garlic and even tomato is not used to make this curry. It is made mainly with potatoes, yogurt, and flavored with some basic Indian spices. It can be easily made in less than 15 minutes if you have pre-boiled potatoes ready.
In North India, people make dahi wale aloo during the fasting season of Navaratri or other festival occasions that goes well with Rajgira poori and Sabudana thalipeeth in lunch or dinner.
Most commonly, this dahi aloo ki sabzi is best to serve with roti or chapatti and even with hot steamed rice or with jeera rice.
Sometimes we are bored of eating the same veggies regularly. At times, I make this dahi aloo as a quick side gravy dish to go with chapatis or steamed rice. You just need to boil the potatoes and preparing the sauce does not take much time. This is a great change to our regular meals. We simply just relish it.
As you know that this is a yogurt-based recipe, so the chances of this curry getting curdled are more. So, you should keep some basic tips in mind like yogurt should be beaten well before cooking, cook only on low to medium flame, keep mixing the curry at regular intervals. You can add besan (gram flour) to avoid curdling.
The recipe is good in taste and more similar to kadhi. Just the addition of potatoes makes some difference.
Ingredients
In this recipe, we have used very simple ingredients which have great flavors!
Potatoes – You just need some boiled potatoes and then peel off the skin. Just coarsely crumble the potatoes using your fingertips.
Yogurt – Use fresh yogurt that gives a creamier and milder taste. If you use low-fat yogurt then this curry might have a tangier and sour taste
Some basic Indian spices – We have used cumin seeds, asafetida, green chilies, turmeric powder, red chilli powder, coriander powder, ginger powder, dry fenugreek leaves and salt to taste.
Oil – You can use any vegetable oil that has mild or no flavor.
Additionally, you can add curry leaves. It provides the most amazing smell and taste.
Freshly chopped coriander leaves for garnishing.
Serving Suggestions
Dahi Aloo goes well with chapatis, rotis, or steamed rice. The dahi wale aloo ki sabji also goes well with puri, lachcha paratha, or plain paratha .
Since it is extremely quick & easy to make the recipe and is loved by kids and adults alike.
It is a very good lunch box and tiffin option as well. You can include it in your vrat thali also but skip the asafetida.
Storing Tips
I would highly recommend serving hot but in case you have some leftover this sabji then you can store it in the refrigerator. It stays fresh up to 2-3 days. Once it is completely cooled, put in the airtight container and store it in the fridge.
Reheat in the microwave or on the stove before consuming.
Do try this dahi aloo ki sabzi. I hope you will like this way of making Dahi Aloo. Let’s see how to make dahi wale aloo with step-by-step instructions!
See more curry/sabji recipes like:
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Dahi Aloo Recipe
- Total Time: 25 mins
- Yield: 4 1x
Description
Dahi Aloo or Potato Yogurt Curry is an easy and delicious no onion, no garlic recipe made with boiled potatoes and cooked in a thick yogurt gravy flavored with some basic Indian spices. This is a simple and quick dish just follow some tips and you will get a perfect curry that goes very well with chapatis, poori, or steamed rice.
Ingredients
- 3 large potatoes
- 1 cup yogurt (curd)
- 1–2 green chillies
- ¼ cup coriander leaves
- 1 teaspoon cumin seeds
- 1/3 teaspoon asafetida (hing)
- ½ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon ginger powder
- ½ teaspoon dry fenugreek leaves
- Salt to taste
- 2 tablespoons oil
Instructions
Preparation
- Boil the potatoes in a pressure cooker and then peel them.
- Now coarsely crumble the potatoes with your hand and set them aside. Do not mash the potatoes completely.
- Next, take a mixing bowl, add 1 cup yogurt along with ½ cup water.
- Whisk the mixture continuously till smooth.
How to make Dahi Aloo
- In a pan/kadhai, heat oil over medium flame.
- Once it’s hot, add cumin seeds.
- Stir until crackle and change color.
- Add asafoetida, green chillies, and sauté for about half a minute.
- Then add turmeric powder, red chilli powder, coriander powder, and dry ginger powder.
- Stir very well all the spices for a few seconds on low flame.
- Now add the coarsely crumbled potatoes into the pan.
- Toss the potatoes until well coated with the spices. Keep the flame to a low and sauté them for a minute.
- Add 2 cups of water to the potatoes mixture.
- Mix well and boil over medium heat.
- Cover it and simmer for 5 minutes till the potato absorbs the flavor.
- Then turn the flame to low.
- Add the whisked yogurt mixture to the pan.
- Keep stirring the mixture quickly, so the yogurt does not curdle.
- Let the mixture comes to a boil.
- Add salt to taste.
- Stir very well.
- Then sprinkle some dry fenugreek leaves on the top.
- Also add chopped coriander leaves to the curry.
- Dahi Aloo are ready to serve.
- Serve hot with any Indian bread like paratha, puri, or roti.
Notes
- Yogurt is the most important ingredient for this dish, so whisk the yogurt well until it’s smooth to avoid it from curdles when it’s cooked.
- Make sure while adding the yogurt mixture to the curry is not at a very high temperature. Keep the flame to a low simmer or completely turn it off before adding the yogurt.
- Add salt only when the yogurt mixture comes to a boil, else there are chances to curdle.
- This recipe is perfect for Navratri/fasting season. If you are making it during fasting then add saindha namak (rock salt) instead of regular salt. Just skip asafetida, turmeric and coriander powder if you don’t use them during fasting.
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Additionally you can add curry leaves. It provides the most amazing smell and taste.
- Prep Time: 10 mins
- Cook Time: 15 mins.
- Category: Main Course, Side dish
- Cuisine: North Indian
